Jacques Pepin's Chicken Thighs

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 chicken thighs, bone in with skin
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1 small onion, finely diced
• 3 large garlic cloves, chopped
• 10 ounces mushrooms, chopped into 1/2-inch dice
• 1/3 cup dry wine
• chives, chopped, for garnish

Recipe

• 1 preheat oven to 175f.
• 2 cut extra skin and fat off each thigh. cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
• 3 season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
• 4 place chicken into non-stick skillet, skin side down, on high heat.
• 5 when chicken starts to sizzle, cover and reduce heat to medium. cook for 16-18 minutes. if browning too quickly after 10 minutes, reduce heat to low.
• 6 transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
• 7 remove all but 2 tbsp of fat from the skillet. add onions, garlic and mushrooms. cook 3 minutes, stirring frequently.
• 8 add 1/4 tsp salt and 1/4 tsp pepper and wine. if any liquid has accumulated on the platter in the oven, add that liquid to the pan.
• 9 cook over high heat for 1 minute, to reduce the liquid a bit.
• 10 divide the mushroom mixture between 4 plates. place one piece of chicken on top and garnish with chives to serve.